Cincinnati Chili

My kids love anything that's piled on top of spaghetti, but they usually don't care for chili. last week we were having some cooler days which made me have a craving for it.

Usually I just put a quarter pound of cooked spaghetti in my chili while it's cooking. This time I thought I would trick the kids into liking it by using the chili as a topping for the spaghetti.

Needless to say, they loved it!

Cincinnati Chili

2lbs ground chuck (I buy the coarse ground that's specifically for chili)

1 medium onion, chopped

1 small green pepper, chopped

1 packaged chili base (such as field chili sticks or Bloemer's chili base)

2 cups water

1 large can tomato sauce

1 regular can diced, chili ready tomatoes

1 chili seasoning packet

1 oz unsweetened chocolate

1 lb uncooked spaghetti

Shredded cheddar cheese (optional topping)

Sour cream (optional topping)

Combine water and chili base in a large pot over medium heat. Cook, stirring occasionally, till chili base is dissolved.

Meanwhile, brown ground beef, onions, and green peppers in a skillet. Cook until the meat is no longer pink, and the onions and peppers are softened. Drain off excess fat and combine in pot with chili base.

Add tomato sauce, tomatoes, and chili seasoning packet. Stir to combine. (if you like a thinner chili, you can add more water a 1/2 cup at a time till you reach the desired consistency.)

When chili is warmed through, add chocolate and stir until melted.

Let simmer on low, stirring occasionally, for approximately 30 minutes.

Cook spaghetti according to the package directions.

Serve spaghetti topped with chili.

If you're looking for a more traditional chili recipe check out this link....
http://is-it-naptime-yet.blogspot.com/2010/03/how-i-make-my-chili.html

Location : 567 Lost Cir, Bowling Green, KY 42101,

How I make my chili.

I believe that most people who cook all make chili a different way. It seems like everyone I talk to has their own recipe. I guess that's one of the things I love about it. You can go to 4 different places and eat chili at all of them, and yet it will always taste different!

Here's is MY recipe.

Heather's Quick Chili

1 Field's Chili Stick (some call this cheating, I call it convienent)

1lb ground beef (I use the vegetarian protein crumbles)

2 cans (or 1 big can) tomato sauce

2 cans diced tomatoes with green chilies, with juices

1 can hot chili beans, with sauce

1 packet chili seasoning

1 large onion, chopped

1 green pepper, chopped

about 15 oz v-8 

8 oz pasta cooked according to package directions(optional) (I use rotini) 

First cut the chili stick up and put it in a pot with the tomato sauce over low heat. Stir until the chili stick is melted. 

Meanwhile, brown the hamburger meat with the onion and green peppers until no longer pink. 

Drain the meat and add to the pot along with the tomatoes, chili seasoning, and chili beans. Slowly add V-8 until your chili is just a tad thinner that what you would want it to be when done. Simmer at least 30 mins on low. Add pasta and remove from heat to serve.